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Ridge Gourd Skins Fry

18 Oct

Ridge Gourd Skins Fry .

Ridge gourd is washed and the skin is chopped into pieces. Chopped ridge gourd is then boiled in water till just soft. The skins are then cooked in oil along with garlic and spices. Serve ridge gourd skins fry with steamed rice and dollop of ghee.
Makes: around 3 Servings of Ridge Gourd Skins Fry .


Ridge Gourd 2 – 3 Medium
Garlic 2 Cloves
Coriander Powder 1/2 tsp
Cumin Powder a Pinch
Red Chile Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove ends and thickly slice the ridge gourd skins (around 2 Cups).
Chop the ridge gourds skins into small pieces.
Peel and mash the garlic cloves.

Bring to boil two cups of water to high boil, stir in chopped ridge gourd skins and salt.
Boil till ridge gourd changes to light green in color and turns just soft.
Strain the ridge gourd and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic.
Immediately, add cooked ridge gourd.
Fry for few minutes or until ridge gourd takes a light brown color.
Stir in coriander powder, red chili powder and salt.
Fry for couple of seconds and remove from heat.
Serve ridge gourd skins fry with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd skins are not over cooked. Overcooking loses the taste and texture.

Suggestions: If the ridge gourd is not boiled properly, either boil for longer time or cook covered along with spices till its soft.
Variations: Check out what you can do with ridge gourd flesh when the skin is all peeled off.
Other Names: Ridge Gourd Skins Fry.